chana masala: chickpea curry

I have to admit that this recipe is not my own, but one that I credit to my college roommate, Jayshri. Jayshri and I found ourselves as dorm-mates freshman year of college. At first, I think we weren't sure what to think of each other. She was a "ghettofied" chic from Gardena, a suburb of Los Angeles, and I was a "preppy" from Sonoma Wine Country. We were night and day, or so we thought. Although we were a bit different, we became quick friends, and found that we had much in common. So much in fact, that we continued to live together for the duration of our college careers and are still very close friends.

Aside from the fact that Jay and I made each other laugh hysterically at the most random things, loved to partake in late night Target runs in our pjs, and were there for each other through thick and thin, we both loved food and trying new recipes. I think we were the only college kids who thought the dorm food was crap and actually used the communal kitchen to cook our own food half the time. When we did not have time to cook, Jay would save the day by bringing back food from home that her mom had cooked for us. I honestly do not know the names of half the delectable traditional Indian dishes she cooked up, but my favorites included these muffin-size chickpea flour cakes, potatoes with tumeric and mustard seed, and chana masala. I remember thinking that I had scored the roommate jackpot by having access to some of the best Indian food I had ever tasted.

Recently when I was visiting Jayshri, she took the time to teach me how to cook some of her mom's recipes that I had loved so much. Now I share one with you.

chana masala

serves 2-4

ghee [clarified butter], real butter or other heat stable fat

3 whole cloves

1 cinnamon stick

10 black peppercorns

1 bay leaf*

1 onion, diced

3-4 large tomatoes, diced

1 tbsp tomato paste 

1 tsp fresh grated ginger

1/2 tsp chopped garlic

pinch of tumeric

2 tbsp coriander powder

1 tsp red chili powder

3 cups chickpeas

1 tsp garam masala

sea salt

In a large, heavy pot, heat the fat for about 1 minute. Add the cloves, cinnamon, black peppercorns, and bay leaf. Cook for 2-3 minutes on medium heat.

Add onions and saute for 3-5 minutes until translucent.

Add tomatoes, tomato paste, ginger, garlic, tumeric, coriander, and red chili powder. Stir to blend.

Add chickpeas. Smash a few with a slotted spoon to thicken the mixture. Cook on low simmer for 15 minutes.

Add 1 tsp garam masala and let cook 5 more minutes. Season with sea salt as needed.

Best if let to set so that flavors can meld. Great re-heated. Serve alone or with chutney and basmati rice.

*I get my bay leaves fresh from the farmers market. You can use them fresh or hang them in your kitchen to dry before adding them to soups, stews and curries.